Ducks Poke Bowl
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Ducks Poke Bowl
Ingredient
300g sashimi
2 sheets toasted nori
1 tbs toasted sesame seeds
6 eggs, soft boiled
Poke Salad Base:
3 cups cooked brown rice
30g wakame, rehydrated then squeezed of any water
2 Lebanese cucumbers, halved lengthways and roughly chopped
1 bunch radishes, quartered
1 large green chilli, thinly sliced
Soy Mirin Dressing:
3 cloves garlic, peeled and roughly chopped
1 thumb size piece of ginger, peeled and roughly chopped
Stems and roots from 1 bunch coriander
30ml lime juice
60ml lemon juice
150ml soy sauce
300ml mirin
35g caster sugar
Method
To soft boil the eggs, place 6 eggs that have come to room temperature into boiling water for 6 minutes. Refresh in ice-cold water and once cool enough to touch peel the eggs.
Soy Mirin Dressing
For the dressing place everything into a blender and blend until smooth.
Poke Salad Base
To make the salad, simply place all of the ingredients into a large mixing bowl, dress well with the soy + mirin dressing and season with a touch of salt. Give the mixture a good stir and divide it into 6 bowls. Place some of the sashimi next to the poke salad. Next, crush the toasted nori sheets over the top of the poke salad and sprinkle over the toasted sesame seeds. Lastly, top with a soft boiled egg that has been cut in half.
Recipe by Andy Allen
